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Crispy Garlic Herb Grilled Potato Wedges

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These crispy garlic herb grilled potato wedges feature a perfect crunchy exterior with a tender inside, infused with fresh herbs and garlic for a flavorful and satisfying side dish.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 grams)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Wash and scrub 4 large russet potatoes thoroughly. Cut each potato lengthwise into 8 wedges, about 1-inch thick for even cooking. (10 minutes)
  2. Bring a large pot of salted water to a boil. Parboil the potato wedges for 5-6 minutes until just tender but still firm. Drain well and let air dry for a few minutes. (10 minutes)
  3. In a large mixing bowl, combine 3 tablespoons extra virgin olive oil, 4 minced garlic cloves, 2 tablespoons each of chopped fresh rosemary, thyme, and parsley, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika if using. Stir to blend flavors. (5 minutes)
  4. Add the warm, parboiled potato wedges to the bowl with the garlic herb oil. Toss gently but thoroughly to coat all wedges. Let sit for 5 minutes to absorb flavors. (5 minutes)
  5. Preheat grill or grill pan to medium-high heat (375–400°F / 190–205°C). If using a grill pan, lightly oil it. (5 minutes)
  6. Arrange wedges in a single layer on the grill or pan, cut side down if possible. Grill for 6-8 minutes per side, turning carefully with tongs to avoid breaking. Aim for deep golden brown and crisp texture outside with tender inside. (15-20 minutes)
  7. Transfer grilled wedges to a serving platter. Drizzle with 1 tablespoon fresh lemon juice. Adjust salt if needed. Serve hot with dipping sauces or alongside mains. (2 minutes)

Notes

If wedges stick to the grill, wait 30 seconds before flipping to allow a crust to form. Avoid overcrowding the grill to maintain heat and crispiness. Parboiling is essential for crispy exterior and tender interior. Use tongs to flip wedges gently to prevent breaking. A splash of lemon juice at the end brightens flavors. Oven broiling or baking at 425°F for 25-30 minutes is a good alternative if no grill is available.

Nutrition

Keywords: grilled potato wedges, garlic herb potatoes, crispy potato wedges, grilled side dish, fresh herbs, easy potato recipe, vegan, gluten-free

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